Set within InterContinental Jakarta Pondok Indah, SHIO offers a refined approach to Japanese fine dining, where attention to detail and seasonal ingredients take centre stage. The interiors exudes a quiet sense of tradition and balance, featuring natural wood accents, soft lighting and carefully placed ikebana arrangements alongside ukiyo-e prints. Together, these elements create a serene and thoughtfully designed space.
Under the direction of Chef Hidemaro Hodaka, SHIO's culinary philosophy is deeply rooted in the aesthetic principles of Japanese cuisine. Ingredients are selected for their seasonal quality, and dishes are plated with precision. The kitchen combines the structured formality of kaiseki with the spontaneity of omakase, presenting a well-considered mix of seasonal courses and chef-led selections.
For newcomers, the A5 Kagoshima wagyu is a must-try, prepared to highlight its quality without any excess. The grilled lobster, made in the mikadoyaki style, is simple yet allows the texture and natural flavour to shine. Each plate is thoughtfully crafted, showcasing a clear sense of timing and context. To conclude the meal, guests can enjoy the Matcha Milk Pudding, which provides a smooth, gently bittersweet finish for a calming and satisfying close.
A distinctive feature of SHIO is its extensive sake list, which boasts a range of options from light, floral Daiginjo to fuller-bodied styles like Honjozo. Sake pairings are thoughtfully matched to enhance the flavours of the food rather than overpower them.
SHIO doesn't seek to overwhelm; rather, it invites diners to slow down and appreciate the details. The result is an experience characterised by clarity, seasonality and quiet confidence.
